• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

Croquettes

• Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
• Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
• Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.

Breading

• Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
• Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.

Fry

• Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
• Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
• Remove from the oil and place on a wire rack over a sheet pan to drain.
• Delicious served with an Aioli as an appetizer.

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.

• Toss the flour and baking powder with the shredded raw potatoes and scallion. Mix in the mashed potatoes.
• In a separate bowl whisk together the egg and milk. Add to the potato mixture and combine.
• Season with salt and pepper.
• Heat ¼ cup of vegetable in a large skillet over medium high heat.
• Drop in enough of the potatoes to form a 2″ - 3″ pancake when flattened with the back of the spoon.
• Fry on both sides for 3 to 4 minutes or until slightly golden brown.
• Drain on a paper towel-lined plate. And serve warm.

• Heat the oven to 400° F.
• Wash the potatoes thoroughly and peel if desired.
• Cut a flat spot on the bottom of each potato to prevent rolling. Lay chopsticks or wooden spoon handles on both sides of the potato. With a sharp knife make cuts ¼” to ½” apart, cutting down to the sticks but not completely through the potato.
• Cut bacon into 1″- 1½” pieces, and place in between each slice of the potato (if you hold the potato in your hand you can open it slightly like a fan to easily insert the bacon).
• Drizzle the potatoes with olive oil and roast for 30 minutes. Remove potatoes and drizzle with a little more oil and return to the oven for another 30 minutes or until the tops are golden brown.
• Remove from oven and season with salt and pepper to taste.
• Top with a dollop of sour cream and green onion or chives.

• Heat oven to 350°F, and lightly grease a 13″ x 9″ baking dish.
• In large skillet over medium heat sauté onions until slightly caramelized.
• In a very large bowl, combine potatoes, sour cream, chicken soup, bacon and one cup of cheese. Mix well.
• Stir in onions, butter and all. Season with salt and pepper and mix thoroughly.
• Transfer potato mixture into prepared baking dish.
• Bake uncovered for 30 minutes. Remove pan from oven and carefully stir mixture. Top with the remaining cup of cheese and return to the oven for an additional 20 – 25 minutes, or until the top is golden brown.
• Let stand for 10 minutes before serving.